Creme Brulee with Raspberries
added 03/07/08
Serves 2
2/3 cup fresh raspberries
3 Tbs. granulated sugar
4 tsp. cornstarch
1 cup 1 percent low-fat milk
1 large egg, lightly beaten
1 Tbs. low-fat sour cream
1/2 tsp. vanilla extract
4 tsp. brown sugar
Place 1/3 cup raspberries in each of 2 (6-ounce)
ramekins or custard cups. Combine granulated sugar and cornstarch
in a saucepan. Gradually add milk, stirring with a whisk until well
blended. Bring milk mixture to a boil over medium heat; cook one
minute, stirring constantly.
Gradually stir one-fourth of hot milk mixture into
egg; add egg mixture to remaining milk mixture, stirring constantly.
Cook two minutes or until thick and bubbly, stirring constantly.
Add sour cream and vanilla; stir well. Pour mixture evenly over
raspberries and chill at least four hours.
Preheat broiler. Sprinkle each serving with 2 teaspoons
brown sugar. Place ramekins on a baking sheet; broil custards 2
minutes or until brown sugar melts. Serve immediately.
—Best of Cooking Light’s Classics,
1998
- flagged
